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If you’re a fan of deli sandwiches, you will love this sub in a tub dip! Made with deli meats, cheese, crisp veggies, and a creamy tangy dressing, it tastes just like your favorite sandwich shop sub in dip form!
Why Everyone Goes Back for Another Scoop
- Deli Shop Flavor at Home: This tastes like something you’d grab from a specialty sandwich counter, but you can throw it together in minutes.
- Made for Scooping: Thick, creamy, and loaded with texture, this dip clings perfectly to chips, bread, or crunchy veggies.
- Always a Hit: This dip will go fast at parties, game days, and potlucks. It has the best flavor and is a major crowd favorite.
Sub in a Tub Ingredients
- Dressing: Add as much as you like. I use the full amount for more of a dip consistency.
- Lettuce: Iceberg gives the best crunch, but romaine hearts work too.
- Pepperoncini: Use sweet or hot, or leave them out.
- Deli Meats and Cheese: Swap or omit based on what you love. Deli turkey, chicken, roast beef, pepperoni, or extra cheese are all great.
- Extra Mix-Ins: Try bacon, cucumbers, bell peppers, olives, avocado, pepper jack, or Parmesan.
How to Make Sub in a Tub Dip
If you love Jersey Mike’s Sub in a Tub, this Italian hoagie dip gives you that same creamy, crunchy, deli-style flavor but made for scooping with chips. It’s loaded with chopped meats, cheese, lettuce, tomatoes, banana peppers, and dressing, so every bite tastes like the best part of a sub sandwich.
- Toss: Add the lettuce, ham, provolone cheese, salami, tomatoes, red onion, and banana peppers to a large bowl, then toss to combine.
- Make the Dressing: In a separate bowl, whisk together the mayo, sour cream, vinegar, banana pepper liquid, Italian seasoning, salt, and pepper.
- Pour: Add the dressing to the meat and vegetable mixture.
- Stir: Toss to combine. Serve sub in a tub dip immediately.
Must Have Tools For This Recipe
- Large Mixing Bowl: Makes it easy to toss everything together without a mess.
- Sharp Chef’s Knife: Helps with all the chopping and keeps the pieces evenly sized.
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Sub in a Tub Dip
Ingredients
- 4 cups chopped Iceberg lettuce or Romaine lettuce hearts
- 8 slices chopped deli ham
- 8 slices chopped provolone
- 1 cup chopped salami
- 1 pint halved cherry or grape tomatoes
- ½ cup finely chopped red onion about half a medium onion
- ½ cup finely chopped banana peppers
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup red wine vinegar
- 1 tablespoon banana pepper liquid
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add 4 cups chopped Iceberg lettuce, 8 slices chopped deli ham, 8 slices chopped provolone, 1 cup chopped salami, 1 pint halved cherry or grape tomatoes, ½ cup finely chopped red onion, and ½ cup finely chopped banana peppers to a large bowl.
- In a separate bowl, whisk together 1 cup mayonnaise, ½ cup sour cream, ¼ cup red wine vinegar, 1 tablespoon banana pepper liquid, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Add the dressing to the meat and vegetable mixture, then toss to combine.
Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The longer it sits, the more wilted the dip will become, so it is best consumed within 24 hours of being mixed with the dressing.
- Make Ahead: All the ingredients except the lettuce may be chopped and mixed up to 24 hours in advance. Just before serving, stir in the dressing and the lettuce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Dip Recipes to Try
If I could live on dip alone, I honestly might! This creamy crack dip is a family favorite, right alongside my French onion dip, Rotel dip, and my go-to 5-minute million dollar dip.
